Rainbow Swiss Roll

  • Yield: 4
  • Serving: 6
  • Prep time: 40 m
  • Cook time: 15 m
  • Ready in: 2 m
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Step by Step Methods

  • Step No 1

    Preheat your oven to 180 Put the egg and sugar into the bowl beat this on high until soft peak form this will take a few minutes add the oil and Wisk again. Now this stage fold in the flour and mix just until everything is well combine Divide this mixture into six separate bowls put in a drop or two of coloring into each bowl and mix well

  • Step No 2

    Transfer the color batter into piping bags and carefully pipe diagonal strips bake for 15 minutes or until tooth pick inserted into center comes out clean cool completely and remove from pan. Cut the cake around the edges then release it from the pan Roll the cake while it is still warm to cool with baking sheet covering it

  • Step No 3

    Unroll the cake and brush some syrup on the surface then apply the cream on top of the cake the rolling up the cake carefully with baking sheet and twist the ends refrigerate for at least 2 hours after two hours cut the ends of the roll

  • Step No 4

    For Filling To make the filling simply beat the whipping cream on high speed until it is thick and make stiff peaks

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